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Newfoundland Recipes

Main Dishes

Baked CodFish

Ingredients: 1 small codfish 1 onion. Sufficient bread for dressing Pepper Salt Salt pork

Recipe: Fry out sufficient salt pork to make fat enough to cook the fish in. Prepare dressing enough to stuff fish. Then place dressing in fish and sew it up to keep dressing in. Place the prepared fish in roaster, where fat has already been thrown. Cut up onion and put in with a little water. Sprinkle with salt and pepper. Bake in moderate heat for about 1 1/2 hours. Serve with potatoes.

Jiggs Dinner

The following recipe is designed either for a large family or for a public occasion: Take a large piece of salt meat and soak in cold water over night. Next, place fresh water in the pot and boil salt meat on the stove with a small amount of salt pork for 45 minutes or longer. While that is boiling, prepare your vegetables. Cut your turnip in small pieces, peel carrots, potatoes and prepare cabbage. Add vegetables to the boiling pot, beginning with turnips, then carrots, cabbage and lastly the potatoes, allowing 15 minutes between each vegetable. Cook until the potatoes are done. If cooking for your own family, a cup of split yellow peas placed in a cloth and ties with a string may be hung in the pot to cook with your salt meat dinner before the vegetables are placed in. These peas in a cloth should be soaked in cold water first though.

Moose Stew.

Ingredients: 3 pounds of moose cut into small pieces 1/4 pound of butter 6 cups of water Salt and pepper

Recipe: Brown moose meat in hot butter, add water, salt and pepper. Let simmer, adding chopped onion after about an hour of cooking. Cook for another hour. Then cut up and add 2 carrots, 2 parsnips, 1 small turnip and 10 potatoes Cook for 30 minutes or until vegetables are tender. Make dough boys if you wish.

Cod tongues covered in chocolate pudding

Ingredients: 2lb cod tougues 5pks chocolate pudding other flavorered if disired

Recipe: fry your Cod tongues on medium heat for 17 minutes. Then in a large bowl pour pudding then mix in cod tongues. when all cod tongues are covered place in to cassorole dish and cook at 350 for 10 minutes or until pudding is nice and crispy. Enjoy!!

Bologna Casserole

Ingredients: 1 lb Bologna 8 to 10 Potatoes 1 can Tomato Soup Salt

Recipe: Cut your Bologna in cubes,slice the potatoes fairly thin.Put a layer of potatoes and a sprinkle of salt and some cubes of bologna.Repeat until all ingredients are gone. In a bowl mix the tomatoe soup with half of same can with water.Pour over the top. Bake in a 350 oven for about an hour. Try it it's simple.

Fisherman's Brewis

Ingredients: 2 cups fat pork 1 package of fillets 5 hardbread cakes

Recipe: Soak hardbread in water overnight. Fry fat pork until slightly brown, add fish, cook until bones are easily removed. Add hard bread and bring to boil, mash and serve. Should take about 30 minutes.

Pea Soup And Dumplings

Ingredients: 2 Cups of split peas 1 chopped onion 1 cup of diced celery 1 cup of diced potato 1/2 diced turnip 3 diced carrots 1 pound of salt meat Dumplings: 1 and 1/2 cups of flour 1/4 cup butter 3 teaspoons of baking powder 1 teaspoon of salt 1/2 cup of milk

Recipe: Soak salt meat and peas overnight. Drain water. Add 6 cups of water and the onion. Simmer for 3 hours. Add the vegetables about 20 minutes before serving.

Dumplings - Cut butter into small pieces in the flour, with the baking soda and salt. Add milk to make a soft dough. Drop the dough into bite size chunks into the soup. Cover and cook for 15 minutes.

Fried Cod Tongues

Ingredients: 1.5 cups of flour 1 teaspoon salt 1/2 teaspoon pepper 7 cod tongues per person (as desired) 1/2 pound salt pork

Recipe: Wash cod tongues carefully and dry in a paper towel. Mix flour, salt and pepper in a plastic bag. Shake tongues into the mixture until coated evenly. Fry salt pork until golden brown. Remove the pork cubes and fry the tongues in the same pan. Cook until golden brown on both sides. Serve with green peas and potatoes.

Lassie Buns.

Ingredients: 1 cup of molasses 1 cup of melted butter 1 egg 1/2 cup of milk 4 1/2 cups of flour 1 cup of sugar 2 tsp. ginger 2 tsp. of chopped cloves 2 tsp. baking soda Pinch of salt

Recipe: Add melted butter to molasses and stir. Add milk and egg. Stir. Mix in remaining ingredients. Role out on floured board to 1.2 inch thickness. Cut in desired shapes and place on greased cookie sheet. Bake in a 400 F. oven for 15 to 20 minutes.

Lobster Stuffed Eggs

Ingredients: 6 Hard Boiled Eggs 1 Cup Of Cooked Lobster 1 Teaspoon of Prepared Mustard 2 Teaspoons of Mayonnaise Salt and pepper Paprika

Recipe: Cut the eggs in half and remove the yolks.Mash yolks and lobster together while mixing in mustard, mayonnaise and seasonings. Spoon into the half egg whites and sprinkle paprika on top. Chill and serve.

Dogberry Jelly (Mountain Ash for Non-Newfoundlanders)

Ingredients: 1 quart dogberries 2 doz. crabapples Sugar

Recipe: Wash berries. Wash and cut up apples. Place all in a saucepan, cover with water and boil until soft. Mash while cooking. Strain through a jelly bag or cheesecloth. Measure syrup and put on to boil for 15 minutes, add 3/4 cup of sugar for each cup of juice. Continue cooking until a few drops put on a very cold plate will jell OR until 220F (104C) on candy thermometer. Remove from heat and pour into hot sterilized jelly jars. Put on metal lids and rings. Let cool on a cooling rack, lids will pop down when sealed.

Newfoundland Beverages

Newfoundland-Wine Tea

Ingredients: 1/2 cup of Boiling Water 1/2 cup of your favorite wine(blueberry is best) sugar to taste

Recipe: Fill up half of your mug with boiling water and top with your favorite wine. If too strong add sugar or milk.

Newfoundland Punch

Ingredients: 2 cups of strong tea 1 cup sugar 1 cup orange juice 1/2 cup lemon juice 1 cup cranberry juice 1 cup pineapple juice Ginger Ale

Recipe: Heat tea and sugar until sugar is dissolved. Add everything except Ginger Ale and cool. When serving, add Ginger Ale to taste and ice with cherries frozen inside the cubes.

Blueberry Wine

Ingredients: 2 quarts of blueberries 4 quarts of boiling water 6 cups of sugar 3 cups of prunes 1 package of yeast

Recipe: Add boiling water to berries and crush the berries in the water. Bring back to boil and cook for 10 minutes. Strain juice and add 6 cups of sugar to each gallon of juice. Cool to luke warm, add prunes and 1 package of yeast. Cover with cloth and let stand in a warm place for about 8 weeks. Strain, bottle and cork the wine.